Braised Sea Bass with Burdock
A quick rinse in boiling water purifies the fish and concentrates its flavor in this dish from New York chef Tadashi Ono. Using an otoshibuta helps keep the fish submerged in the delicious broth as it cooks. Remember to give your otoshibuta a quick soak before using it. This adds heft and prevents the lid from absorbing any precious flavorful liquids. This recipe first appeared with the 2015 SAVEUR 100 item Put a Lid on It.
Yield: serves 2-4
- 4 oz. gobo (burdock root), scrubbed and cut into 2″ pieces
- 2 (1-lb.) whole sea bass or red snapper, cleaned
- 1 cup sake
- ¼ cups mirin
- ¼ cups soy sauce
- 1 tbsp. sugar
- 1 (1″) piece ginger, peeled and thinly sliced
- 6 scallions, white parts only, julienned
- Boil 6 cups water in a 6-qt. saucepan. Cook burdock root until just tender, about 20 minutes. Using a slotted spoon, transfer burdock root to a bowl of ice water until cold; drain.
- Place fish in a 9″ x 13″ baking dish. Boil 2 cups water in a 1-qt. saucepan and pour over fish; let sit 30 seconds. Transfer fish to a bowl of ice water until cold; drain and set aside. Add reserved burdock root, the sake, mirin, soy sauce, sugar, ginger, and 1 cup water to 6-qt. saucepan; boil. Add reserved fish; place an otoshibuta lid or fit a triple layer of aluminum foil into pan to keep fish submerged in liquid. Reduce heat to medium. Cook until fish is cooked through, about 20 minutes. Transfer fish and burdock root to a serving platter; simmer liquid until reduced by two-thirds, about 10 minutes. Strain liquid and pour over fish; garnish with scallions.
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